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Easy Creamy Sausage and Potato Soup: Best One-Pot Recipe

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This easy creamy sausage and potato soup is a one-pot wonder that comes together in about 40 minutes. It’s thick, creamy, and deeply satisfying, perfect for cold nights when you need something warm and filling without a lot of effort.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into rounds
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra richness)
  • 1/2 cup heavy cream
  • 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 4–5 medium potatoes)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • Fresh parsley, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Crispy bacon bits (for garnish, optional)

Instructions

  1. Brown the Sausage (5 minutes): Heat the olive oil in a large pot over medium-high heat. Add the sliced sausage in a single layer and cook undisturbed for 2-3 minutes until browned. Flip and cook another 2 minutes. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in the pot.
  2. Sauté the Aromatics (4 minutes): Reduce heat to medium. Add diced onion to the pot with sausage drippings. Cook, stirring occasionally, until soft and translucent (about 3 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the Spices (30 seconds): Sprinkle smoked paprika, dried thyme, and dried rosemary over the onions. Stir constantly for about 30 seconds.
  4. Build the Broth (10 minutes): Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until potatoes are fork-tender.
  5. Mash Some Potatoes (2 minutes): Use a potato masher or the back of a wooden spoon to gently mash about one-third of the potatoes right in the pot. Leave some chunks remaining for texture.
  6. Add the Dairy (5 minutes): Reduce heat to low. Stir in milk and heavy cream. Add browned sausage back to the pot. Let everything simmer gently for 5 minutes, stirring occasionally. Do not let it boil after adding dairy.
  7. Adjust and Serve: Taste and adjust seasoning. If soup is thicker than desired, add a splash more milk or broth. If thinner, let simmer uncovered for a few more minutes. Ladle into bowls, garnish with fresh parsley, shredded cheddar, or crispy bacon if desired, and serve hot.

Notes

Don’t skip the mashing step—it’s what thickens the soup naturally without flour or cornstarch. Let milk and cream sit at room temperature for 15 minutes before adding to prevent curdling. Season in layers, tasting as you go, as different sausages have varying salt levels. For a thicker soup, let it simmer uncovered longer; for thinner, add more liquid. Leftovers keep in the refrigerator for up to 4 days and often taste even better the next day.

Nutrition

Keywords: sausage and potato soup, creamy soup, one-pot soup, easy soup recipe, comfort food, fall soup, winter soup, smoked sausage soup

Find it online: https://evabake.com/easy-creamy-sausage-and-potato-soup-best-one-pot-recipe/